CHICKEN TORTILLA RICE BOWL MADE WITH CAMPBELL’S® CLASSIC HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream.

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Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 420
% Daily Value
Total Fat 11.8g
18%
Saturated Fat 3.1g
16%
Cholesterol 57mg
19%
Sodium 555mg
23%
Total Carbohydrate 52.6g
18%
Dietary Fiber 4g
16%
Protein 21.3g
43%
Vitamin A 18%
Vitamin C 8%
Calcium 11%
Iron 9%
Child Nutritional Content
  • mma: 2.25oz
  • grain: 2.5oz
  • totalVegetable: 0.5c
  • darkGreen: 0.25c
  • redOrange: 0.25c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

30 min.

Serving & Size

SERVING (SEE INSTRUCTIONS)

Yields

Campbell’s® Classic Healthy Request® Cream of Chicken Soup is combined with chicken, cheese, and taco seasoning and served over brown rice. This tasty rice bowl is a fiesta of flavors in every bite.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 420
% Daily Value
Total Fat 11.8g
18%
Saturated Fat 3.1g
16%
Cholesterol 57mg
19%
Sodium 555mg
23%
Total Carbohydrate 52.6g
18%
Dietary Fiber 4g
16%
Protein 21.3g
43%
Vitamin A 18%
Vitamin C 8%
Calcium 11%
Iron 9%
Child Nutritional Content
  • mma: 2.25oz
  • grain: 2.5oz
  • totalVegetable: 0.5c
  • darkGreen: 0.25c
  • redOrange: 0.25c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cooked brown rice 228 oz. 37 1/2  cups
Prepare Rice
1.  Prepare rice according to package directions. Transfer to serving pans.

CCP: Hold rice for hot service at 140˚F or higher.
 
Made With:

Product

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea cans
low fat (1%) milk cups
low fat cream cheese, softened 16 oz. cups
reduced sodium taco seasoning mix 2 oz. tbsp.
cheddar cheese, reduced fat, shredded, shredded 16 oz. cups
cooked diced chicken, USDA commodity 100101, frozen, thawed 100 oz. 20  cups
Prepare Chicken Mixture

1.  In large bowl, mix together Campbell’s® Classic Healthy Request® Cream of Chicken Soup, cream cheese, milk and taco seasoning until smooth. 

2.  Using (2)-#4 scoops, add 2 cups shredded cheese. Gently fold chicken into mixture. Transfer to (2)- full (12 x 20 x 2 1/2-inch) hotel pans. 

3.  Using a #8 scoop, evenly sprinkle each pan with 1/2 cup cheese.

CCP: Store covered, refrigerated at 40˚C. 

4. Bake, uncovered, in preheated oven 350˚F for 20 to 25 minutes, or until sauce is bubbling and cheese is melted. 

CCP: Heat to 165˚F for at least 15 seconds. 
CCP: Hold for hot service at 140˚F or higher.
Weight Measure
romaine lettuce, shredded 50 oz. 25  cups
tomatoes, diced, no salt added, canned, drained 100 oz. 12 1/2  cups
tortilla chips, crushed 28 oz. cups
5. To serve, portion the following into each serving bowl and serve immediately.
  • 1 cup (#4 scoop) cooked rice
  • 1/2 cup (4 fl.oz.) spoodle chicken mixture.
  • 1/2 cup (4 fl.oz.) spoodle shredded romaine
  • 1/4 cup (2 fl. oz.) spoodle diced tomatoes 
  • 2 tablespoons (#30 scoop) crushed tortilla chips
CCP: Hold rice for hot service at 140˚F or higher.
CCP: Hold romaine and tomatoes for cold service at 40˚C.
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